Coconut-Key Lime Pie

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. If that wasn't enough, the dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

Directions

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Martha Stewart Living

Reviews (10)

I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?

Bevo423 Mar, 2015

I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?

bewg195414 Jul, 2013

@Archangels........I haven't made this pie yet but will very soon. I know this Lemon Icebox Pie you referred to. My mother also made it and so do I. I recently made one for my neighbor who had told me about a lemon pie his mother made and how he wished to have one again. This is my favorite no-cook pie. Mother also made a chocolate pie that was better than any ready-made chocolate pie I've ever eaten. Do you make the lemon pie too?

Archangels1 May, 2013

I think this recipe is very much like a Lemon Ice Box pie that my mother made years ago that I just loved. The difference is that the pie is cooked so you don't have to be concerned about raw eggs. The one my mother made was just sweetened condensed milk, egg yolks and lemon juice from 3 large lemons. You didn't cook it at all except to brown the egg topping (which I cannot spell. (merengue), I think.

smakager9 Apr, 2013

I haven't made this pie yet but want to try it. It sounds very good! If you don't think there is enough flavor you could add some lime zest.

Tamara Travani3 Apr, 2013

I made this for Easter and it turned out really good! I used less sugar though, I find Martha always puts too much. It did take longer to cook for me, but it was no big deal. I also grated the lime zest into the custard. When you make this just make sure to cook it well! It has to have just the slightest wobble in the center.

kekniffin3 Sep, 2012

This recipe was OK, but took almost and hour and a half to cook. Plus I didn't think there was enough coconut or key lime flavor. It was basically a custard pie. Will not make again.

kmiller319 Apr, 2012

I made this recipe for a pot luck supper that I was not able to attend. People will not stop raving about it. Luckily I have some key limes left over and nothing to do with them. I'll be making another one so that I can enjoy a slice this time.

Mertle3016 Oct, 2011

I love this recipe so much! It's very easy to make and it's kind of lite so you could have 5 pieces and still not be very full:)
I have made this twice, and it was GREAT both times.
Thanks Martha!:)